Nov

10

Spaghetti Bake

November 10, 2008 | Leave a Comment

Spaghetti PlateThis spaghetti dish can be served to look a bit like a pizza with toppings of your choice. I suggest a simple topping of sliced tomato and cheese finnished off. I usually try to avoid using tinned meat but this is a quick easy standby using good quality tin of meat. There are variations on the basic elements of this recipe adding fried diced onion, diced chicken or sliced bacon.  

Ingredients Per Serving:

Spaghetti 70 - 100g 4 oz
Eggs 1
Cheese 50g 2 oz
Milk 50ml 2 floz
Tin of Pork, Spam or Corned Beef 50g 2

Preparation:

Pre heat an oven proof dish in the oven to 190°C, 375°F, gas mark 5.

Bring a large pan of salted water to the boil. Break the spaghetti sticks into two or three and place into the pan, stirring briefly to aid cooking. Boil uncovered for 12 minutes or until soft and drain.

While the spaghetti is cooking beat the egg and milk in a mixing bowl, grate the cheese and dice the meat. Retain a little of the cheese and meat for a garnish. 

When the spaghetti is cooked and drained, add the egg mixture and most of the cheese and meat to the spaghetti and stir in well to mix.

Spaghetti Bake in DishTip the spaghetti mixture into an oven proof dish and spead out. Add the cheese and meat garnish (sliced tomato can also be added ti the garnish at this stage). Cook in the oven for about 10 to 12 minutes and the cheese is melted and browning slightly.

Serving Suggestion: Serve hot with salad.


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